In a stainless steel saucepan, combine the tomatoes, onion, garlic,
thyme and basil and cook over medium heat for 25 to 30 minutes,
stirring constantly. The sauce will become thick and fragrant.
If you want a smooth texture, pass the mixture through a strainer over
a bowl then return it to the pan.

Add all the remaining ingredients except the oil, and bring the sauce
to a boil. Reduce the heat to low and simmer for 10 to 15 minutes to
blend the flavors. Stir in the oil and continue to simmer over low
heat to reduce the mixture to a puree consistency -- about 20 to 30 minutes
longer. Allow it to cool and use it to baste or serve with barbecued
meat or fowl.

This recipe will make about 4 cups, and you can refrigerate any sauce
left over.